DIRECTIONS

Place a large saute pan over medium high heat, then drizzle with the oil.

Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.

Sprinkle cumin, turmeric and kelp flakes over the onion mix and stir well, then add the carrot, celery, zucchini and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.

Add the tomatoes and the beans and cook until soft, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated creating a sauce.

Stir in the spinach and remove from the heat. Season the chili to taste with freshly ground black pepper and sea salt.

Spoon the chili into serving dishes – garnish with cilantro and serve!

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